Recipe - Chocolate Pecan Terrine With White Chocolate Sauce

1 Three fourths pound Dark chocolate; chopped
One half cup Unsalted butter; at room
temperature, and cut into
pieces
10 Eggs; separated
One half cup Sugar
1 One half cup Toasted pecans

WHITE CHOCOLATE SAUCE
1 One half cup Heavy cream
4 ounce White chocolate; chopped

GARNISH
Unsweetened whipped cream
One fourth cup Chocolatecovered coffee
beans

Thoroughly butter a 10inch springform pan. In a large metal bowl set over
a pan of barely simmering water melt chocolate, stirring occasionally,
until smooth. Remove from heat and stir in butter, a few pieces at a time,
until fully incorporated. In a large bowl beat egg yolks with One fourth cup of
the sugar until thick and pale. In another bowl whisk egg whites with
remaining One fourth cup sugar to stiff peaks. Into warm chocolate mixture fold
egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and
pour chocolate mixture over. Sprinkle remaining One half cup pecans over top and
refrigerate overnight. For the white chocolate sauce: In a saucepan heat
cream to simmering over high heat. Reduce heat to medium and whisk in
chocolate until melted. Gently simmer sauce 20 minutes. Cool to room
temperature. To unmold terrine, run a knife around edges of pan and
carefully release springform. To serve, spoon 1 to 2 tablespoons white
chocolate sauce onto each chilled plate and top with a slice of terrine.
Top with a dollop of whipped cream and a few coffee beans. This recipe
yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE041 broadcast 02121997) Downloaded from their
WebSite http://www.foodtv.com

Recipe by: Emeril Lagasse Recipe by Vegetarian site*
Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 20, 1998